Today's Farmshare includes:
- ichiban eggplant
- early wonder beet
- french breakfast & easter egg radish
- valencia onion
- marketmore cucumber
- costata romanesco zucchini
- mixed kale
- mixed lettuce
- italian parsley
Here's a recipe that uses the eggplant, onion and parsley in your box. You can comment on this page to let us know how it comes out!
- Olive oil for sauteeing
- 2 small eggplant, sliced into 1/2 inch rounds
- 1 medium onion, sliced into rings
- 1/2 cup shredded sharp cheddar cheese
- salt and pepper to taste
- chopped parsley for garnish
Heat oil in a skillet over medium heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Saute until browned and tender on both sides. Season with salt and pepper. Top eggplant slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes, sprinkle with chopped parsley, and serve.
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